Toasted Coconut Key Lime Truffles

Spring is here and I am dreaming of long days by the waves with my feet up and something with lime & coconut in my hand. I am just going to have to keep dreaming because my reality is typically someone throwing sand or choking on salt water waiting for me to run rescue them. BUT…that is what I signed up for when I became a mom and I wouldn’t change any of it. However, I can still have that lime & coconut while I dream. Check out these easy Toasted Coconut Key Lime Truffles.

I really only needed a handful of ingredients to make this decadence happen. Not pictured my 1 lone key lime that was left in the fridge from another recipe (God rest his soul). He was put to good use and loved the entire time.

I turned my oven on to about 300 degrees F. If you have a little counter toaster oven it would work too. I put a pan of coconut in a single layer for about 5 minutes….or just until toasted. You don’t want burnt coconut. Trust me.

I then whipped the softened cream cheese, powdered sugar, key lime zest and juice, and 1 tbsp full of International Delight French Vanilla Sugar Free Fat Free Creamer. It adds just the right flavor to these yummy truffles. I like to keep it on hand for not just my morning coffee but for recipes too. Sign up for International Delight’s Newsletter and you may just find a coupon in your inbox occasionally. I love that!

You can also use the fat free or 1/3 fat cream cheese if you are trying to get ready for swimsuit season.

I used my cookie scoop to scoop balls of the cream cheese, it should still be a little soft but hold its shape. If yours is too soft add a little more powdered sugar, or even some of the shredded coconut.

Once in a ball, roll it in the toasted coconut and place it on a parchment lined baking sheet. I popped mine in the freezer to get nice and firm.

I can pull them out and place them on a tray for serving to company, or just reach in and grab one for myself for a momentary getaway.

Preheat your oven to 300 degrees F and line a baking pan with parchment paper. Spread the coconut on the pan in an even layer and bake for about 5 minutes or until toasted.

In a bowl beat together the cream cheese, powdered sugar, key lime juice & zest, and International Delight Creamer.

Use spoons or a cookie scoop to form in 1 tbsp size balls. If it isn't thick enough to hold it's shape add some more powdered sugar or coconut to the mix.

Roll the balls into the toasted coconut and place on a clean parchment lined baking sheet. Place finished truffles in the fridge or freezer to firm. Store in an airtight container in the freezer/fridge until ready to enjoy

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.